Cheeseburger Soup

Ingredients:

1 lb Ground Beef, browned and drained
3-4 Tablespoons Butter or Margarine
3/4 Cup Shredded Carrot (optional)
3/4 Cup Diced Celery
1 Teaspoon Dried Basil
1 Teaspoon Dried Parsley
1/4 Cup Minced Dried Onion (or 1 fresh onion, diced)
3 Cups Water, divided
3 Chicken Bouillon Cubes
4 Cups Diced Potatoes (about 4 medium potatoes)
1/4 Cup Flour
8 ounces (about 2 cups) Processed Cheese, cut up (Velveeta)
1-1/2 Cups Milk
3/4 Teaspoon Salt
1/4 Teaspoon Pepper
1/4 Cup Sour Cream

In a 4 quart saucepan, melt the butter. Saute the carrot and celery until tender. (If you use fresh onion, saute it with the carrot and celery.) Add basil, parsley and dried onion. Add 2-1/2 cups of the water, the bouillon cubes, the potatoes and the browned beef. Bring to a boil, cover and simmer for 10-12 minutes until potatoes are tender. Mix the flour with the remaining 1/2 cup water until smooth. Add to pan. Cook at medium heat, stirring constantly, for 3-4 minutes. Reduce heat to low and add cheese, milk, salt and pepper. Cook and stir until cheese is melted. Remove from heat and blend in sour cream.